Chef Paul says; "This is the best chili he has ever done".
Source: Paul Prudhomme web site.
Combine the first eight ingredients together in a small bowl to make the Seasoning Mix. Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the toasting.
Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the meat and 4 tablespoons of the Seasoning Mix. Cook, stirring frequently, until the meat begins to brown, about 4 minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions. Cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal and 1½ cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers and the remaining onions. Stir and scrape the pan bottom and stir in the remaining stock and the remaining Seasoning Mix. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 1½ hours. Remove from the heat and serve to some of the luckiest people in the corral.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 390 | ||
Calories from Fat: 226 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 78.3mg | 3 % | |
Potassium 572.7mg | 15 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 14.2g | ||
Protein 23.9g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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